04 April 2007

Pardon my schoolgirl giddiness.

But I've been frenetically tracking a certain UPS shipment, originating from a dealer in Pennsylvania and destined for my trusty local FFL. It should arrive tomorrow, and I'm a bit miffed that I have to go straight on to school afterwards. Ummm yeah we'll see. But as to what it is:

SAIGA 12. Russia's finest, made in Izhevsk: the finest armory in the Soviet bloc, known for its Mosin Nagant rifles used in the Great Patriotic War as well as for being the birthplace of the Avtomat Kalashnikova (AK-47). So the Saiga 12-gauge is a semi-automatic, gas-operated shotgun using what is essentially the Kalashnikov system, a very durable and reliable piston based action. This will be a fun gun to shoot! Buckshot, birdshot, slugs...woowee! I know this is silly...but I may have to buy a watermelon just to see what a 1oz slug or 00 Buck would do to it.

I haven't posted any more drivel on here in a while, mainly because I've been slammed at work. "What a shame", you say. Lives put on standby, the eager masses were ceaselessly quaking with anticipation for the next masterful blog entry, I'm certain! Be that as it may, I cannot keep pace with keeping the incalculably large readership of this blog satisfied, and so you'll have to satiate your frenzied thirst for Neufish wisdom with the occasional half-hearted post on the latest silly hobby with which I've distracted myself.

My inner Englishman has made a bit of a leap. I grilled steaks last night! No, I didn't broil, braise, boil, or bake them, I grilled them, over charcoal. I know the Brit reputation for meat preparation is pretty low, but man, that steak was good. I thought about how viciously anti-green my cooking was last night, as I poured fossil fuel into my grill and lit it up, expelling vast quantities of sweet-smelling carbon dioxide into our fragile atmosphere. Al Gore can go suck an organic egg. But yeah, all hail the well charred Kansas City strip cooked over charcoal and mesquite chunks. I think peer pressure kicked in from the homebrew forums...brewers tend to be cooks, and these guys were all about good meat cooked very well. So for the moment, I'm giving meat pies and stir fries a hiatus and I'll be concentrating on honing my grilling skills. Or at least getting them up to that of the average American male...its kind of sad being a cook but not knowing how to grill properly.

And with that incredibly worthwhile paragraph I'll conclude now. Be still, breathless blogreaders, and await the next disposition of Neufish grace.